Chicken pot pie

CHICKEN POT PIE

BETTY CROCKER’S version……                      My version from SCRAPS

http://www.bettycrocker.com/recipes/chicken-pot-pie

 

Ingredients

1/3 cup butter ●1/3 cup all-purpose flour ●1/3 cup chopped onion ●1/2 teaspoon salt●1/4 teaspoon pepper ●1 & 3/4 cups chicken broth ●2/3 cup milk ●2 1/2 to 3 cups cut-up cooked chicken or turkey●1 box (10 oz) frozen peas and carrots* ●1 package (15 ounces) refrigerated pie crusts

***FOR THIS RECIPE I USED LEFTOVER ROTISSERIE CHICKEN, I WATCHED OUT FOR THE SALT CONTENT SO I USED A CHICKEN BOULLION AND FLAVORED TO MY TASTE BECAUSE THE LEFTOVER CHICKEN HAD AN AWESOME TASTE ALREADY

WHAT DID I DO NEXT

I FOLLOWED THESE DIRECTION STEP BY STEP!!! 

1 In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

2 Heat oven to 425°F. Roll two-thirds of pastry into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into pastry-lined dish.

3 Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute. Bake about 35 minutes or until golden brown.

****THIS IS A GREAT QUICK MEAL…TA-DA!!